I posted an Instagram the other day, in which it was revealed, that yes, I still have two boxes of Thin Mints in my pantry. Two boxes! People were shocked. The truth is, Tagalongs are my great weakness in life, but I can take or leave a Thin Mint.
Until you tell me they can be crushed up and made into icing for brownies. Brownies! I just got that.
To make a batch, you will need:
- 1 (16.5 oz) box Devil’s Food Cake mix
- 2 eggs
- 1/2 cup butter, melted
- 1 (9 oz) bag mint chocolate chips
- 1 (9 oz) box Thin Mints (about 30 cookies)
- 2 cups powdered sugar
- 1 cup butter, softened
- 1 (12 oz) bag mini chocolate chips*
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with aluminum foil and coat generously with non-stick cooking spray.
- With a mixer, beat cake mix, eggs, and melted butter until well combined. Then stir in mint chocolate chips until evenly distributed. Press into the bottom of prepared pan, and bake in preheated oven for 15 minutes until the edges have just set. Allow to cool completely.
- For the frosting, crush the cookies in a Ziploc bag into fine crumbs. With the mixer again, beat the cookie crumbs, powdered sugar, and softened butter for 2-3 minutes until light and fluffy. Spread over cooled brownies and top with mini chocolate chips. Cut into squares and serve.
*By the time all was said and done and I got these made, I didn’t think the extra chips on top were necessary. I love these with just the brownies and icing.